JPH08103229A - Cellulosic food and its production - Google Patents

Abstract

PURPOSE: To obtain a new cellulosic food by adding a water-insoluble food material to an edible gelatinous cellulosic substance layer capable of varying a food using an edible gelatinous cellulosic substance since jelly fish-like texture having chewability of a characteristic gelatinous cellulosic substance layer and flavor of the food material contained in the layer are simultaneously tasted while enjoying them. CONSTITUTION: This cellulosic food is obtained by adding a water insoluble food material to an edible gelatinous cellulosic substance layer. In culturing a microorganism capable of producing an edible gelatinous cellulosic substance in a medium and producing the cellulosic food, the water-insoluble food material is added to the cellulosic substance layer during a process for forming the edible gelatinous cellulosic substance to provide the objective method for producing the cellulosic substance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible gel-like cellulosic substance produced by microorganisms. More specifically, the present invention includes a water-insoluble food material in the edible gel-like cellulosic substance layer. The present invention relates to a novel cellulosic food product and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, it is known that a certain kind of microorganism produces an edible gel-like cellulosic substance, and examples of the microorganism include Acetobacter, Alcaligenes, Pseudomonas, Agrobacterium, Various strains belonging to the genus Rhizobium and the genus Sphaerotilus are known. Of these, Acetobacter xylinum is particularly well-known [Biochem. J. , 1
58, 345 (1954)]. Then, when a strain belonging to the genus Acetobacter having the ability to produce an edible gel-like cellulosic substance is statically cultivated in a medium, a pellicle of the edible gel-like cellulosic substance is produced, and in particular, coconut milk is used as the medium. The edible gel-like cellulosic material obtained by culturing using it is collected from the medium and candied, which has a peculiar texture rich in elasticity, so in Southeast Asian countries, it is a dessert food. It has been eaten since ancient times.

Up to now, a number of methods for producing an edible gel-like cellulosic substance by microorganisms have been proposed, for example, a method obtained by culturing an acetic acid bacterium in a mixture of coconut juice and saccharides (JP-A-61-149055). No.), a method of using a partially decomposed product of cellulose as a nutrient in a medium (JP-A-54-37889), a method obtained by static culture in an acidic medium composed of sugars and inorganic salts containing yeast extract or fruit juice. (Japanese Patent Publication No. 58-36958).

However, the flavors of the cellulosic foods obtained by these methods are all derived from the medium component or the syrup used for seasoning the foods, and the whole foods show a uniform and homogeneous flavor. Therefore, it has a drawback that it is monotonous and hardly changes.

[0005]

DISCLOSURE OF THE INVENTION The present invention solves the drawbacks of conventional cellulosic foods and has various flavors and textures with variations, that is, cellulosic foods with improved flavors and textures. And to provide a method for manufacturing the same.

[0006]

Means for Solving the Problems As a result of various studies to achieve the above-mentioned object, the present inventors have found that when culturing a microorganism capable of producing an edible gel-like cellulosic substance in a medium, Timely, by adding a water-insoluble food material having a flavor to the layer surface of the cellulosic material, the food material is incorporated and contained in the edible gel-like cellulosic material layer, the target cellulosic It was found that a food can be obtained, and the present invention has been completed based on this finding. That is, the present invention is a edible gel-like cellulosic material layer, a cellulosic food comprising a water-insoluble food material, and the present invention, a microorganism having an edible gel-like cellulosic material-producing ability. When producing a cellulosic food by culturing in a medium, during the process of producing an edible gel-like cellulosic material, cellulose characterized by including a water-insoluble food material in the layer of the cellulosic material It is a method of manufacturing a sex food. Hereinafter, the present invention will be described in detail.

First, the cellulosic food of the present invention is a novel food in which a water-insoluble food material is incorporated and contained in an edible gel-like cellulosic material layer. As the water-insoluble food material in the present invention, a water-insoluble food material that does not dissolve in the edible gel-like cellulosic material layer and remains as it is, or even a water-soluble food material is insolubilized food material (hereinafter , These are collectively referred to as simply food materials), and may be any as long as they are included in the edible gel-like cellulosic material (hereinafter sometimes referred to as nata) layer, for example, pineapple, Flesh of fruits such as melons, apples, cherries, peaches; leaves, flowers, seeds, fruits, rhizomes of various plants; spices such as green pepper and amaranth; dairy products such as cheese and butter; confectionery such as chocolate beads Kinds; gel-like substances consisting of agar, gelatin, pectin, carrageenan, konjac, etc .; or β-carotene, vinyl Mint-enriched Shiitake powder and other vitamins, DHA, EPA, chitin, chitosan, pigments, flavors, etc. are dissolved in, for example, a carrageenan solution, and this is dissolved in a potassium chloride solution to form a bead-like gel. And the like, which have been insolubilized by such methods.

The food materials used in the present invention may be used as they are, or may be of an appropriate size, for example, 5 m.
It may be cut into a suitable shape having a size of about m squares, for example, a granular shape, a square shape, or an irregular shape. Further, the above food materials may be used alone or in combination,
They may be sterilized or cooked as they are or if necessary. Furthermore, as an aspect of including the food material in the nata layer, for example, the food material is included in the nata layer in one layer, in a plurality of layers, or in the state of being dispersed in the entire nata layer. And so on. Further, when the food material has a plurality of layers, different kinds of food materials may be used for each layer.

Next, the method for producing the cellulosic food of the present invention will be described. First, the microorganism used in the present invention may be any microorganism having an ability to produce an edible gel-like cellulosic substance, for example, Acetobacter, Alcaligenes, Pseudomonas, Agrobacterium, Rhizobium or Sphaerotilus. An edible gel-like cellulosic substance-producing strain belonging to the genus and the like can be mentioned. Of these, especially Acetobacter
Xylinum has been used for a long time in the production of nata de coco, which is a traditional dessert food in Southeast Asian countries, and it has excellent stacking efficiency of nata and is suitable for producing nata in a relatively short period of time. And as a specific strain example, Acetobacter xylinum [Acetoba
cter xylinum (ATCC 10821)]
And the like.

The medium used in the present invention may be any medium as long as the microorganism used can produce nata. For example, natural mediums include coconut juice, tomato juice, pineapple juice and sugar cane juice. The main component is a liquid such as juice or a combination thereof, and a mixture of sugars and the like is used. As the artificial medium, for example, glucose as a carbon source, fructose, sucrose, maltose, acetic acid, citric acid or the like is used alone or in combination, and further as an nitrogen source, ammonium salts (ammonium sulfate, ammonium chloride, ammonium phosphate, etc.). ), Nitrates, urea, peptones and other inorganic or organic nitrogen sources, micronutrient sources such as amino acids, vitamins, yeast extracts, etc., and inorganic salts such as phosphates, iron salts, manganese salts and other metals. The salts may be used alone or in combination. Of course, in the present invention, the above-mentioned natural medium and artificial medium can be used in combination in order to produce a nata with desired properties. Although the medium used in the present invention depends on the strain of the microorganism to be used, it is generally preferable to use, for example, acetic acid, citric acid, etc., in an acidic region of pH 3 to 6 because it facilitates the production of nata.

Next, in order to inoculate the above-mentioned medium with the above-mentioned microorganisms to produce the layered nata, static culture or other appropriate culture method can be applied. The stationary culture is suitable for facilitating the formation of a gel-like layer on the surface of the food material. Although the culturing temperature in the present invention depends on the strain of the microorganism to be used, it is usually 20 to 40 ° C., and the culturing period is an appropriate period until the nata stack is formed to a desired thickness, for example, 3 to. You can select a period such as 30 days.

Next, the method of incorporating the food material in the nata layer, which is a feature of the present invention, will be described. First, culturing is started as described above, and a nata layer is formed on the surface of the medium to a desired thickness, for example, 3 to 20 mm, and then the above-mentioned food material is gently placed on the nata layer. And then continue culturing to wrap the food material in nata, and continue culturing until the desired thickness of the nata layer on the food material is reached. To generate. At this time, for example, if this operation is performed once, one layer of the food material is included in the nata layer, and if desired, the same operation is repeated a plurality of times to obtain a cellulosic food. Furthermore, if the food material is added at any time during the process of forming the nata layer,
A cellulosic food is obtained in which the food material is contained in the entire nata layer in a dispersed state. When a plurality of layers of food materials are included in the nata layer, if different types of food materials are used for each layer as needed, it is possible to obtain products having different tastes.

The cellulosic food thus obtained is collected from the medium by a conventional method and boiled for about 20 to 60 minutes,
After sterilization, wash thoroughly in running water until neutral.
Then, as it is or cut into an appropriate size, it is soaked in a syrup containing, for example, sugar and citric acid, and made into a canned product, a bottled product, a bagged product or the like.

[0014]

EFFECTS OF THE INVENTION The cellulosic food of the present invention comprises a jellyfish-like chewy texture peculiar to an edible gel-like cellulosic material and a food material contained in the edible gel-like cellulosic material layer. It is a novel food suitable as a dessert or the like that can be tasted while enjoying the taste and texture at the same time, and the food can be diversified using an edible gel-like cellulosic material.
Further, if a gel containing vitamins, DHA, EPA, chitin, chitosan, etc. is used as the water-insoluble food material as in the present invention, these components can be easily ingested, so that it can be used as a functional food. is there. Then, according to the method of the present invention, a novel cellulosic food can be easily obtained.

[0015]

The present invention will be described in more detail by way of examples, which should not be construed as limiting the invention thereto. Example 1 Cellulosic food containing chocolate beads and method for producing the same "coconut milk" (import source: Dorito Sangyo Co., Ltd.)
To 800 ml, 260 ml of fresh water was added and mixed, and this mixed solution was 2 Filter with Toyo filter paper to obtain coconut milk liquid (700 ml), and add 10% sucrose, 0.5% ammonium dihydrogen phosphate and 1% glacial acetic acid to the liquid, and use caustic soda. What was adjusted to pH 4.0 was used as the medium solution. 150m from this medium solution
1 was put in a 500 ml beaker, sterilized at 121 ° C for 10 minutes, and Acetobacter xylinum (ATCC 10821) that had been previously grown on a test tube agar slant medium (30 ° C, 3 days) with the same composition was used as the beaker medium. After inoculation, the beaker was covered with gauze and static culture was performed at 30 ° C.

On the 4th day of culture, when a thickness of the nata layer of about 5 mm was produced, an appropriate amount of chocolate beads (granular particles of about 5 mm) were gently placed on the layer surface so as to be almost flat. So added. After that, the stationary culture was continued, and on the fifth day, the culture was terminated when the chocolate beads were sufficiently contained in the nata layer by the layering of newly generated nata. By such an operation, a cellulosic food product in which one chocolate bead layer as shown in FIG. 1 was wrapped in the nata layer was obtained. After the completion of the culture, the cellulosic food was collected from the medium, boiled for 30 minutes and sterilized, and then sufficiently washed in running water until it became neutral. Then, this was cut into about 1 to 2 cm square and immersed in a syrup containing sugar, citric acid and the like overnight. When this food was eaten, it was found that it was a food suitable for a dessert and the like, in which a chewy jelly-like texture peculiar to a gelled cellulosic material and a chocolate flavor can be enjoyed at the same time.

Example 2 Cellulosic food containing pineapple pulp and method for producing the same 150 ml of a culture solution 150 ml obtained in the same manner as in Example 1 was used.
Acetobacter xylinum (ATCC 10821), which had been collected in a ml beaker and sterilized at 121 ° C for 10 minutes, and which had been previously grown on a test tube agar slope medium (30 ° C, 3 days) with the same composition, was inoculated into the medium of the beaker. While culturing the beaker with gauze, static culture was performed at 30 ° C. On the 4th day of culture, when the thickness of the nata stack was about 5 mm, an appropriate amount of pineapple pulp (cut into about 5 mm square) taken out of the can was gently added to the stack surface. Thereafter, the stationary culture was continued, and on the fifth day, the pineapple pulp was contained in the nata layer by stacking the newly-formed nata.

Here, pineapple pulp similar to the above is added to the upper surface of the laminated layer in the same manner as described above, and then 6
By carrying out stationary culture for one day, a cellulosic food having two layers of pineapple pulp wrapped in a layer of nata as shown in FIG. 2 was obtained. This cellulosic food was collected from the medium, sterilized by boiling for 30 minutes, and then thoroughly washed in running water until it became neutral. It was then immersed overnight in a syrup containing pineapple juice. When this food was tasted, it was found that it can be used very suitably as a new dessert food, because it can taste the texture of jellyfish with a chewy texture peculiar to a gelled cellulosic material and the flavor and texture of pineapple pulp at the same time. It was

Example 3 Cellulosic food containing β-carotene and method for producing the same 150 ml of the same culture medium liquid as in Example 1 was placed in a 500 ml beaker and sterilized at 121 ° C. for 10 minutes, and a test tube having the same composition was prepared in advance. Grow on agar slants (30 ℃,
Acetobacter xylinum (ATCC) for 3 days
10821) was inoculated into the medium of the beaker, and static culture was performed at 30 ° C. while covering the beaker with gauze.
On the 5th day of culture, when the thickness of the nata layer was about 5 mm, an appropriate amount of κ-carrageenan gel containing β-carotene (beads with a diameter of about 5 mm) was flattened on the layer surface. added. Then continue static culture,
Further, on the fifth day, the β-carotene (bead-like) was included in the nata layer by the layering of newly formed nata.

Here, κ-carrageenan gel containing β-carotene similar to that described above was further added to the upper surface of the laminate in the same manner as described above, and then static culture was carried out for 5 days to give β-carotene (bead form). 2) was wrapped in the nata layer to obtain a cellulosic food. This cellulosic food was collected from the medium, sterilized by boiling for 30 minutes, and then thoroughly washed in running water until it became neutral. It was then immersed overnight in a syrup containing sucrose, citric acid, etc. When this food is eaten, β-carotene can be ingested while enjoying the texture of a jellyfish-like texture with the texture of a gel-like cellulosic substance, so it can be used as a functional food. The bead-shaped κ-carrageenan gel containing β-carotene and having a diameter of about 5 mm can be prepared by, for example, 3% κ-carrageenan (“AUBYGEL”).
MR ", manufactured by Snow Brand Foods Co., Ltd.) and added" β-carotene 30
0 "(manufactured by Tokyo Tanabe Seiyaku Co., Ltd.) is dissolved and the solution is added dropwise to a 2% potassium chloride solution.

Example 4 Cellulosic food containing sesame seeds and method for producing the same Hestrin-Schrammm medium [D-glucose 2.0%, bactopeptone 0.5%, yeast extract (manufactured by Difco) 0.5%, Citric acid 0.115%, disodium hydrogen phosphate 0.27%] to which glacial acetic acid 1% was added, and 150 ml of medium adjusted to pH 4.0 with caustic soda was placed in a 500 ml beaker and sterilized at 121 ° C for 10 minutes. Then, inoculate the beaker medium with Acetobacter xylinum (ATCC 10821) that had been previously grown (30 ° C, 3 days) on a test tube agar slant medium with the same composition, and let stand at 30 ° C while covering the beaker with gauze. Culture was performed. The thickness of the nata layer was 5 mm on the 4th day of culture.
Once produced, an appropriate amount of roasted sesame seeds was added to the laminated surface. Then, the stationary culture is continued, and by culturing for another 12 days while repeating the operation of adding an appropriate amount of sesame seeds every 2 to 3 days, the sesame seeds are put in the nata layer as shown in FIG. A cellulosic food product that was incorporated and included so as to be dispersed was obtained.

This cellulosic food is collected from the medium,
After sterilizing by boiling for 30 minutes, it was thoroughly washed in running water until it became neutral. Next, this was cut into about 1 to 2 cm squares, and a seasoning liquid containing soy sauce, vinegar, etc. was added to the food, and the cellulosic food was found to have a chewy jellyfish-like texture peculiar to a gel-like cellulosic material. Since it has a savory sesame aroma and texture, it can be used as a new food suitable for sake and other dishes.

[Brief description of drawings]

FIG. 1 is a perspective view showing a cellulosic food obtained in Example 1. FIG.

2 is a perspective view showing a cellulosic food obtained in Example 2. FIG.

FIG. 3 is a perspective view showing a cellulosic food obtained in Example 4.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mumiko Kishimoto 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (3)

[Claims] 1. An edible gel-like cellulosic material layer,
A cellulosic food containing a water-insoluble food material. 2. A water-insoluble food material is added during the process of producing an edible gel-like cellulosic material, when a cellulosic food is produced by culturing a microorganism capable of producing an edible gel-like cellulosic material in a medium. The method for producing a cellulosic food according to claim 1, wherein the cellulosic material is included in the layer. 3. The method for producing a cellulosic food according to claim 2, wherein the microorganism capable of producing an edible gel-like cellulosic substance belongs to Acetobacter.